Description
A rich and garlicky spaghetti squash dish, cooked effortlessly in a crockpot, with a creamy garlic Parmesan sauce.
Ingredients
Scale
- 1 spaghetti squash
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cut the spaghetti squash in half lengthwise and remove the seeds.
- Place the squash halves in the crockpot, cut side up.
- In a saucepan, melt the butter over medium heat and add minced garlic; sauté until fragrant.
- Stir in the heavy cream and Parmesan cheese, and season with salt and pepper.
- Pour the creamy garlic sauce over the squash in the crockpot.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the squash is tender.
- Once done, use a fork to scrape the inside of the squash to create spaghetti-like strands.
- Serve hot, garnished with fresh parsley.
Notes
For a lighter version, substitute heavy cream with half-and-half or unsweetened almond milk.
- Prep Time: 15
- Cook Time: 360
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg
Keywords: Crockpot, Garlic, Parmesan, Spaghetti Squash, Vegetarian, Comfort Food